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Balsamic Sirloin with Red Pepper Tomato Basil Haricot Verts and Grilled Yukon Potato

This savory dish will satisfy you on these fall evenings and won’t make you unbutton your trousers! Enjoy!

 

 

 

 

 


Ingredients you’ll need per serving:

4 oz. top sirloin-lean

1/2 Yukon Gold potato

1 cup haricot verts-french green beans

2 tbsp. red bell pepper-chopped

2 tbsp. sweet onion-chopped

1/2 clove fresh garlic-minced

1/2 roma tomato-chopped

1/4 cup water

1/2 tsp. dry basil or 2 leaves fresh chopped

4 tbsp. aged balsamic vinegar

1 tsp. extra virgin olive oil-cold press

kosher salt and fresh ground pepper to taste-keep salt to a minimum-no more than 1/2 tsp.

 


How to prepare: (Use a non-stick grill pan and a non-stick skillet)

Preheat oven to 350 degrees or use a microwave for the potato. Bake for 40 minutes or microwave for 6 minutes. Slice potato in half and set aside. Start cooking the steak.

Lightly season sirloing steak with salt and pepper on both sides. Over medium high heat, grill steak for 2-4 minutes on each side. Longer for thicker cuts, shorter for thinner cuts of meat. Grill until medium rare. Drizzle 3 tbsps. of the aged balsamic vinegar over the steak. Reduce heat to medium and allow vinegar to thicken in the pan. Let meat rest while preparing the green beans.

Over medium high heat, add olive oil, garlic, and onion to skillet. Saute until onions start to soften, approximately 2 minutes. Add red bell pepper and green beans. Saute until green beans start to be al dente. Add the tomato, remaining 1 tbsp. balsamic vinegar and water. Season with basil, salt, and pepper. Reduce heat and simmer for 3-4 minutes or until green beans are al dente. While the green beans are simmering, place the potato halves face down on the grill pan. Grill over medium high heat for 4 minutes.

Serve steak, green beans, and potato and thoroughly enjoy!

 

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